Directions:
- Preheat oven to 350°.
- Combine first 5 ingredients in a bowl; set aside. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes. Add yogurt, extracts, egg, and egg white; beat 1 minute. Add flour mixture; beat at low speed until well-blended. Fold in rind and currants.
- Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 25 minutes or until golden and cake springs back when touched lightly in center. Remove from oven. Pierce cake with a fork. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.41 Kcal (697 kJ) | ||
| Calories from fat | 55.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 9% | |
|---|---|---|---|
| Cholesterol | 26.17mg | 9% | |
| Sodium | 103.76mg | 4% | |
| Potassium | 113.27mg | 2% | |
| Total Carbs | 24.24g | 8% | |
| Sugars | 10.89g | 44% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 266.04 Kcal (1114 kJ) | ||
| Calories from fat | 88.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 9% | |
|---|---|---|---|
| Cholesterol | 41.84mg | 9% | |
| Sodium | 165.88mg | 4% | |
| Potassium | 181.08mg | 2% | |
| Total Carbs | 38.74g | 8% | |
| Sugars | 17.41g | 44% | |
| Dietary Fiber | 1.03g | 3% | |
| Protein | 5.58g | 7% | |
| Vitamin C | 6mg | 6% | |
| Iron | 0.7mg | 2% | |
| Calcium | 60.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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